Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Chorizo Scrambled Eggs
- add review
- #36586
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
6 ounces Spanish chorizo (spicy cured pork sausage)
OR
6 ounces Mexican chorizo (spicy raw pork sausage)
2 tablespoons vegetable oil (if using Spanish chorizo)
10 large eggs
chopped fresh cilantro leaves, for garnish
6 warm corn tortillas, to serve
directions
If using Spanish chorizo, finely chop, then cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until browned, 4 to 5 minutes.
If using Mexican chorizo, remove from casings and cook (without oil) in skillet, stirring and breaking up meat, until bubbling and completely separated, 4 to 5 minutes.
Whisk eggs together in a bowl and stir into chorizo. Cook, stirring, until eggs are scrambled and just set, about 5 minutes.
Serve immediately.
added by
kgriffin
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
see more mexican recipes
reviews & comments